Sensing and adjusting the olfactory characteristics of a sample

ABSTRACT

Techniques are disclosed for generating a mixture of olfactory compounds to diffuse based on a flavor signature delta measured between samples prepared according to a recipe. An application obtains a flavor signature for a canonical sample prepared according to the recipe and a flavor signature for a sample subsequently prepared according to the recipe. The application generates a flavor signature delta from the flavor signatures of the samples. The flavor signature delta indicates a difference in the measure of each of the olfactory compounds in the samples. The application identifies a mixture of olfactory compounds in the flavor signature delta based on the difference. The application then directs an aroma diffusing device to diffuse the identified mixture of olfactory compounds.

BACKGROUND

The present disclosure relates to food preparation, and morespecifically, to diffusing aromas for a prepared dish based on olfactorycharacteristics observed in a canonical version and an actual version ofthe dish.

Devices for sensing or diffusing smells have a number of applications inthe culinary community. For example, as gas chromatography-massspectrometry (GC-MS) devices become more portable, a cook can captureodor compounds of various ingredients used in recipes. The cook may thenanalyze the odor compounds of the ingredients to further developrecipes, e.g., where each ingredient complements the other based on theodor compounds. As another example, portable odor diffusing devicesprovide convenience for users to reproduce certain odors based on agiven odor compound. For instance, the odor diffusing device can allow auser to accurately simulate the scent of a certain ingredient withoutthe ingredient actually being physically present.

Indeed, the prominence of odor sensing and diffusing devices may addresscertain issues with a dining experience. One particular issue is where adish does not meet expectations of a diner because of the taste or thesmell of the dish. This can happen for a variety of reasons. Forexample, although a dish may have been prepared according to a recipe,the dish nevertheless may have been prepared by a less skilled cook. Asanother example, a cook may have substituted ingredients described in arecipe for lower quality ingredients (e.g., due to monetary constraintsor the originally described ingredients being unavailable in a currentseason).

Further, failure to meet expectations is also subjective and may dependon a diner. For instance, ingredient substitutions may be necessary toaccommodate allergies or other dietary constraints of a diner. Inaddition, diners may have different sensibility thresholds to differentflavors, e.g., a given diner may think a recipe does not have enough ofa certain spice where another diner eating the identical dish thinks theamount of spice is appropriate. Therefore, personalizing a dish for adiner presents challenges.

SUMMARY

One embodiment presented herein discloses a method. The method generallyincludes obtaining a first flavor signature for a first sample and atleast a second flavor signature for a second sample. The first andsecond flavor signatures each provide a measure indicating a presencefor each of a plurality of olfactory compounds in the first and secondsamples, respectively. A flavor signature delta is generated from thefirst and second flavor signatures. The flavor signature delta indicatesa difference in the measure of each of the olfactory compounds in thefirst dish and the measure of each of the olfactory compounds in thesecond dish. A mixture of olfactory compounds is identified from theflavor signature delta based on the difference. The mixture of olfactorycompounds is emitted from an aroma diffusing device.

Another embodiment presented herein discloses a computer program productincluding a computer-readable storage medium storing instructions. Theinstructions, when executed by a processor, perform an operation. Theoperation itself generally includes obtaining a first flavor signaturefor a first sample and at least a second flavor signature for a secondsample. The first and second flavor signatures each provide a measureindicating a presence for each of a plurality of olfactory compounds inthe first and second samples, respectively. A flavor signature delta isgenerated from the first and second flavor signatures. The flavorsignature delta indicates a difference in the measure of each of theolfactory compounds in the first dish sample and the measure of each ofthe olfactory compounds in the second sample. A mixture of olfactorycompounds is identified from the flavor signature delta based on thedifference. The mixture of olfactory compounds is emitted from an aromadiffusing device.

Yet another embodiment presented herein discloses a system having aprocessor and a memory. The memory stores program code, which, whenexecuted on the processor, performs an operation. The operation itselfgenerally includes obtaining a first flavor signature for a first sampleand at least a second flavor signature for a second sample. The firstand second flavor signatures each provide a measure indicating apresence for each of a plurality of olfactory compounds in the first andsecond samples, respectively. A flavor signature delta is generated fromthe first and second flavor signatures. The flavor signature deltaindicates a difference in the measure of each of the olfactory compoundsin the first dish sample and the measure of each of the olfactorycompounds in the second sample. A mixture of olfactory compounds isidentified from the flavor signature delta based on the difference. Themixture of olfactory compounds is emitted from an aroma diffusingdevice.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

FIG. 1 illustrates an example computing environment, according to oneembodiment.

FIG. 2 further illustrates the signature management applicationdescribed relative to FIG. 1, according to one embodiment.

FIG. 3 further illustrates the odor diffusing device described relativeto FIG. 1, according to one embodiment.

FIG. 4 further illustrates the question answering (QA) server describedrelative to FIG. 1, according to one embodiment.

FIG. 5 illustrates a method for determining a flavor signature delta fora given dish, according to one embodiment.

FIG. 6 illustrates a method for determining an odor mixture to diffusebased on a flavor signature delta generated for a given dish, accordingto one embodiment.

FIG. 7 illustrates a method for providing suggestions for preparing agiven dish based on a flavor signature delta generated for the dish,according to one embodiment.

FIG. 8 illustrates an example computing system configured to generate aflavor signature delta for determining an odor mixture to diffuse andfor providing suggestions for preparing the dish, according to oneembodiment.

DETAILED DESCRIPTION

Embodiments presented herein disclose techniques for sensing andadjusting olfactory characteristics (also referred to herein as odorcharacteristics) of a dish (i.e., a sample of a dish) based on flavorsignature data obtained during or after the preparation of the dish. Inone embodiment, an olfactory sensor device (also referred to herein asan odor sensor device) obtains a flavor signature of a sample preparedaccording to a canonical standard. For example, the dish may have beenprepared by a chef who authored a recipe for preparing the dish. Theflavor signature may include a number of volatile flavor compoundsindicating ingredients present in the dish. A computing system may storethis canonical flavor signature for subsequent use. In one embodiment,the computing system is also configured to maintain diner profiles,where a given profile provides information regarding dietary constraints(e.g., allergies, dislikes, etc.), flavor biases (e.g., sensitivities toa given ingredient), and flavor memories (e.g., experiences with a givendish) for a diner.

In one embodiment, the odor sensor device obtains an actual flavorsignature of a dish prepared subsequent to the canonical dish. Forexample, the dish may have been prepared at a restaurant as an order fora diner and subject to dietary constraints of the diner. As will befurther described below, the computing system may then retrieve theactual flavor signature from the odor sensor device and generate aflavor signature delta from the canonical flavor signature and theactual flavor signature. The computing system may evaluate the flavorsignature delta to identify differences between the actual dish and theprepared dish (i.e., between the sample previously analyzed, and thenewly prepared sample). For example, the flavor signature delta mayinclude certain compounds representative of an ingredient present in thecanonical dish that is absent from the actual dish.

The computing system may use the flavor signature delta for a variety ofapplications. For example, the computing system may identify, from theflavor signature delta, olfactory or aromatic compounds (also referredto herein as odor compounds) corresponding to odor characteristics thatare absent from the actual dish but present in the canonical dish. Forexample, assume that a pizza canonically prepared by a chef includesodors corresponding to the presence of garlic. Further, assume that thedish, as actually prepared, lacks such odors. The flavor signature ofthe canonical dish and the flavor signature of the actual dish mayresult in a flavor signature delta that indicates that the odor compoundrepresenting garlic is absent in the actual dish. Consequently, thecomputing system can identify that garlic is missing from the actualdish.

As will be further described below, in one embodiment, the computingsystem may direct an aroma diffusing device (also referred to herein asan odor diffusing device) to generate a personalized odor mixture basedon the odor compounds identified in the flavor signature delta. Forexample, the computing system may determine a mapping of the datareflected in the flavor signature delta to odor compounds that may beemitted by the odor diffusing device. The computing system may then,e.g., via an underlying application programming interface (API) for theodor diffusing device, send a request to the odor diffusing devicecontaining that mapped odor compounds to emit. In turn, the odordiffusing device may generate and emit the odors, e.g., to complementthe odors emitting from the actual dish.

Advantageously, generating an odor mixture from odor compoundsidentified in a flavor signature delta improves a diner experience bycomplementing a dish with odors that are ordinarily present (e.g., witha canonical dish) but are not present with a dish that is actuallyprepared by a user. Further, the computing system may also adjust theflavor signature delta based on a profile associated with a diner, whichindicates dietary constraints and the like that the diner may have. Forexample, for a pizza recipe, if a cook substitutes pizza dough for acauliflower crust to account for dietary constraints of a diner thatrestrict carbohydrate intake, the resulting flavor signature delta mayindicate that an odor corresponding to a baked bread pizza crust ismissing (and the smell of the resulting pizza may not be as satisfyingto the diner). However, a generated odor mixture including an odorcorresponding to the smell of baked bread pizza crust can compensate forthe absence of that smell in the dish—thus providing an improvedexperience for the diner.

Further, in some cases, a user (e.g., a chef, cookbook author, etc.) mayobtain a flavor signature for a canonical dish at certain stages ofpreparation of the dish. Doing so allows another user (e.g., a cooksubsequently preparing the dish) to also obtain flavor signatures ateach stage to generate flavor signature deltas corresponding to eachstage. In one embodiment, the computing system may identify, based on agiven flavor signature delta, missing ingredients or cooking techniquesthat should have been applied in the corresponding stage. The computingsystem may also generate, from the identified missing ingredients andcooking techniques, one or more suggestions to present to the user,e.g., for later preparation stages or for future preparation of thedish. For example, to do so, the computing system may query a questionanswering (QA) service configured to analyze recipes based oningredients provided as part of the query. In turn, the QA service maydetermine one or more combinations of ingredients or cooking techniquesto include at certain stages of preparation of the dish. Once received,the computing system may present the combinations to a user interfacefor the user to review.

Advantageously, providing suggestions to a user (e.g., a cook preparinga dish according to a recipe associated with one or more canonicalflavor signatures) based on a flavor signature delta obtained at variousstages of preparation of the dish allows the user to prepare a dishaccording to a recipe with greater accuracy. For example, if, at a givenstage of preparation of a dish, a flavor signature delta indicates alarge deviation between the canonical flavor signature and the actualflavor signature, the computing system may generate ingredient ortechnique suggestions for compensating for the flavor signature delta(or generate such suggestions for another attempt at preparing thedish), each suggestion generated based on combinations of ingredientsidentified as missing or inadequate in the flavor signature delta.Further advantageously, the suggestions may provide additional trainingfor a user in preparing the dish.

FIG. 1 illustrates an example computing environment 100, according toone embodiment. As shown, the computing environment 100 includes acomputing system 105, an odor sensor device 110, an odor diffusingdevice 115, a question answering (QA) server 120, one or more recipesources 125, and one or more dietary constraint sources 130, eachinterconnected via a network 135 (e.g., the Internet).

In one embodiment, the computing system 105 includes a signaturemanagement application 107. Further, in one embodiment, the computingsystem 105 may be a physical computing system or a virtual computinginstance executing in the cloud. The computing system 105 mayinterconnect with the odor sensor device 110 and the odor diffusingdevice 115 wirelessly (or via a wired connection, e.g., via a USBconnector). In one embodiment, the odor sensor device 110 is configuredto capture odors from a given sample. The odor sensor device 110 may usevarious techniques, such as gas chromatography and mass spectrometry, toanalyze odor compounds. For example, given a sample of a dish preparedaccording to a recipe, a controller application 112 executing on thedevice may cause the odor sensor device 110 to volatilize the sample andcarry, by an inert gas, the sample to a detector. The controllerapplication 112 may cause the detector to obtain a spectrum offragmented compounds. The controller application 112 may then generatequantitative measurements corresponding to odor compounds of the dish.

In one embodiment, the signature management application 107 obtains theodor compounds from the odor sensor device 110. For example, thesignature management application 107 may transmit a request to thecontroller application 112 (e.g., via an application programminginterface (API) that allows communication with the controllerapplication 112) for the odor compounds. Once received, the signaturemanagement application 107 may generate a flavor signature from the odorcompounds. In one embodiment, a flavor signature may be represented as asparse vector, where a positive non-zero value at an index indicates thepresence of a given odor compound and a zero value indicates a lack of acompound for that index. Of course, one of skill in the art willrecognize that the flavor signature can be represented as other types ofdata structures used to contain information describing an odor compound(e.g., a vector, key-value pair, etc.)

In one embodiment, the odor diffusing device 115 is a portable deviceconfigured with a variety of base scent cartridges that provides apalette for creating numerous types of odors. The odor diffusing device115 may, via a controller application 117, generate and emit an odormixture based on combinations of the scent cartridges. Further, the odordiffusing device 115 may be configured with smartphone capabilities,such as voice dialing, messaging, data transfer, and the like. Forinstance, the odor diffusing device 115 may receive messages having agiven odor mixture encoded therein. Further, the signature managementapplication 107 may send a request the controller application 117 (e.g.,via an API allowing third-party applications to access functionality ofthe odor diffusing device 115) to emit an odor mixture directly.

In one embodiment, the signature management application 107 isconfigured to obtain a flavor signature for a food dish. As stated, thesignature management application 107 communicates with the odor sensordevice 110 (through the controller application 112) to obtain datacorresponding to odor compounds taken from a sample of the food dish.The signature management application 107 may then normalize the data toa sparse vector representing the flavor signature.

Further, the signature management application 107 may determinedifferences between a flavor signature of two versions of a given dish.For example, a user, such as a chef or a cookbook author, may create arecipe and prepare a dish according to that recipe (referred to hereinas a “canonical dish”). The user may capture odor compounds of the dish,e.g., using the odor sensor device 110. The signature managementapplication 107 may then obtain the odor compounds from the odor sensordevice 110 and create a flavor signature for the dish. Further, thesignature management application 107 may associate the flavor signaturewith a recipe profile corresponding to the dish and store the recipeprofile containing the flavor signature in a data store.

Subsequently, another user, such as a cook, may prepare a dish accordingto the recipe (referred to herein as an “actual dish”). The user maycapture odor compounds of the dish, e.g., using an odor sensor device110. The signature management application 107 may then obtain the odorcompounds from the odor sensor device 110 and create a flavor signaturefor the actual dish. Further, the signature management application 107may generate, based on a difference of the flavor signature of thecanonical dish and the flavor signature of the actual dish, a flavorsignature delta.

In one embodiment, the flavor signature delta is a sparse vectorrepresenting the difference between the flavor signatures. Inparticular, an index in the flavor signature delta that has a non-zerovalue indicates that a corresponding odor compound is present in thecanonical dish but absent (or are relatively weak compared to thecanonical dish flavor signature) in the actual dish. Negative valuespresent in an initial calculation of the flavor signature delta mayindicate odor compounds present in the actual dish but absent in thecanonical dish. Generally, such odor compounds cannot be removed fromthe actual dish, so in one embodiment, the signature managementapplication 107 may, in the flavor signature delta, set an index havinga negative value to zero.

In one embodiment, the signature management application 107 may use theflavor signature delta for determining a mixture of odor compounds toaccount for missing or inadequate odors of a dish that would otherwisebe present in a canonical version of a dish (or desired by a diner basedon dietary preferences). As further described below, the signaturemanagement application 107 may direct the odor diffusing device 115 togenerate the mixture of odor compounds identified in the flavorsignature delta. As a result, the odor diffusing device 115 may diffusethe odors, consequently complementing the odors emanating from theactual dish.

In one embodiment, the signature management application 107 may use theflavor signature delta to identify ingredients missing from a dish thatwould otherwise be present in a canonical version of a dish). As furtherdescribed below, the signature management application 107 may generatesuggestions for ingredients to add (e.g., “Add more basil”) or cookingtechniques to perform (e.g., “Brown the meat further”) based on themissing odor compounds identified in the flavor signature delta. Forexample, the signature management application 107 may identify mappingsfrom a given odor compound (or set of odor compounds) to an amount of aparticular ingredient or a given cooking technique that results in theodor compound becoming present.

In some cases, the signature management application 107 may identifymore than one ingredient corresponding to a particular compound. In sucha case, the signature management application 107 may generate a query tobe readable by a QA application 122 executing on the QA server 120.Generally, the QA application 117 provides a cognitive web service thatanalyzes a variety of recipe sources 125 (e.g., cookbooks, recipedatabases, online recipe websites, and the like) to learn food pairingtheories and complex relationships between various flavor compounds. Thequery sent by the signature management application 107 may include arecipe, dish name, and the identified ingredients. In turn, the QAapplication 122 may return a listing of recipe combinations using theidentified ingredients. The signature management application 107 mayoutput, to the user, the listing of combinations as ranked (e.g., bynumber of similar recipes using the ingredients, relevance, and thelike).

FIG. 2 further illustrates the signature management application 107described relative to FIG. 1, according to one embodiment. As shown, thesignature management application 107 includes a retrieval component 205,a determination component 210, a generation component 215, acommunication component 220, one or more diner profiles 225, one or morerecipe profiles 226, an odor-odor map 227, and odor-ingredient map 228.

The signature management application 107 may maintain the diner profiles225 in a data store, e.g., in the cloud, via a database service, or in alocal store. In one embodiment, a diner profile 225 specifies dietaryconstraints, flavor biases, and flavor memories corresponding to aparticular diner consuming a dish. For example, specified dietaryconstraints can include allergy information, caloric intakerestrictions, macronutrient intake restrictions, and the like. Flavorbiases specify diner reactions and sensitivities towards a particularingredient for a given dish, e.g., whether garlic flavor was strong withthe dish, or whether the dish needed more salt, etc. Further, flavormemories may include descriptions of a given dish made by the diner(e.g., the smell of smoke of barbecue).

The information associated with the diner profile 225 may be specifiedby the diner or obtained using diner information, such as accountinformation provided by the diner to restaurant review websites, fitnesstracker applications, and the like. For example, flavor memories for adiner can be retrieved using natural language processing (NLP)techniques on reviews written by a diner. Such techniques may uselearning models to determine aromatic terms used to describe a dish orcomponents of the dish (e.g., “smokiness” when describing a barbequedish, “citrus” when describing a dessert, etc.). Similarly, flavorbiases for a given dish may be submitted by a diner in a feedback formprovided by a user.

Further, the signature management application 107 may maintain one ormore recipe profiles 226, each recipe profile 226 corresponding to agiven dish. The recipe profile 226 may include a recipe (e.g., authoredby a chef, or included as part of a cookbook), annotations for therecipe, tag metadata for the recipe (e.g., describing dish type, whetherthe recipe includes meat, is gluten-free, etc.), and the like. Further,the recipe profile 226 may include one or more flavor signaturesrepresenting a canonical version of the underlying dish. For example, aflavor signature may be captured at various stages of preparing the dish(e.g., initial preparation, after the inclusion of an ingredient,shortly after taking the dish out of the oven, etc.). In other cases, asingle flavor signature may be associated with the recipe profile 226representing the dish after preparation of the dish is complete.

The retrieval component 205 is configured to obtain measurementscorresponding to odor compounds from the odor sensor device 110. Forexample, the measurements correspond to odor compounds observed in asample of a dish prepared according to a recipe, such as a recipeassociated with a given recipe profile 226. Once captured, the retrievalcomponent 205 may convert the measurements to a sparse vectorrepresenting a flavor signature. Further, the retrieval component 205may receive an indication, e.g., by a user, that the odor compounds areassociated with a particular recipe profile 226. Further still, theindication may also include a stage of preparation with which toassociate the measurements. In some cases, such as if the flavorsignature corresponds to that of a dish being prepared for a diner, theretrieval component 205 may also obtain a diner profile 225 associatedwith that diner.

The determination component 210 is configured to evaluate one or moreflavor signatures, e.g., corresponding to that of a canonical dish andof an actual dish. The determination component 210 does so to identifydifferences in odor compounds between the flavor signatures. Forexample, to do so, the determination component 210 may subtract theunderlying sparse vector of the flavor signature of the actual dish fromthe sparse vector of the flavor signature of the canonical dish. In oneembodiment, the determination component 215 creates a flavor signaturedelta from the results. Once generated, the determination component 210may then store the flavor signature delta in a data store and associatethe flavor signature delta with the recipe profile 226.

In addition, the determination component 210 may adjust values in theflavor signature delta based on a diner profile 225. For example, if thediner associates a given dish with the smell of smoke, the determinationcomponent 210 may increase the value in the index associated with theodor compound of smoke by a predefined amount. As another example, ifthe diner has a lower sensibility to a given herb or spice present inthe actual dish, the determination component 210 may increase the valuesof the index corresponding to the odor compounds contained in that herbor spice.

In one embodiment, the generation component 215 may identify mappings ofodor compounds specified in a given flavor signature delta to odorcompounds that can be emitted from the odor diffusing device 115. Forexample, the odor-odor map 227 provides such mappings for translatingthe flavor signature delta to a mixture of odor compounds that use theavailable cartridges of the diffuser. The mappings themselves may bepredefined, such as by a manufacturer. The mappings may also bepredefined based on a training set of flavor vectors—under thisapproach, a machine learning algorithm (e.g., feature extraction,dimension reduction, etc.) can be used to learn flavor combinations thatcan be mixed to reproduced the flavor signature delta, etc.). Further,the mappings may also be derived from sources, publications, anddocuments that define a number of odors (e.g., butter, celery, pear,smoke, tar, and so on). The generation component 215 may map the flavorsignature delta to a vector that the odor diffusing device 115 canreproduce using the odor-odor map 227. Once mapped, the generationcomponent 215 creates a package readable by the odor diffusing device115. The package includes the mixture of odor compounds translated fromthe flavor signature delta and formatted to be readable by the odordiffusing device 115. For instance, the generation component 215 mayformat the flavor signature delta using an API provided by the odordiffusing device 115.

In one embodiment, the communication component 220 may transmit databetween various devices and servers in the computing environment 100.For example, the communication component 220 may transmit the generatedpackage providing the flavor signature delta to the odor diffusingdevice 115. The communication component 220 may also issue a command tothe odor diffusing device 115 to diffuse the odor compounds provided inthe package.

As stated, the signature management application 107 may generate andpresent suggestions to a user for ingredients or additional cookingsteps to perform based on missing (or inadequate) odor compoundsidentified in the flavor signature delta. In one embodiment, thedetermination component 210 is further configured to identify mappingsfrom missing odor compounds to a particular ingredient (or cookingtechnique) using the odor-ingredient map 228. In one embodiment, theodor-ingredient map 228 specifies predefined mappings from odorcompounds to particular ingredients or techniques. For example, assumethat a given flavor signature delta indicates that the actual dish islow in estragole, a compound commonly found in tarragon. Thedetermination component 210 may identify, using the odor-ingredient map228, that the actual dish is lacking in tarragon. The determinationcomponent 210 may then calculate, based on the value specified in theflavor signature delta, how much of a mapped ingredient to compensatefor that value. As another example, the determination component 210 mayidentify a given odor compound that is released from an ingredient in arecipe based on some cooking technique (e.g., the ingredient is heatedto a particular temperature).

Further, the communication component 220 may send a query to the QAapplication 122 that includes, e.g., data included with the recipeprofile 226, flavor signature data, and identified ingredients. Thequery sent by the signature management application 107 may include arecipe, dish name, and the identified ingredients. In turn, the QAapplication 122 may return a listing of recipe combinations using theidentified ingredients. The determination component 210 may rank therecipe combinations based on a number of similar recipes using theingredients, relevance measures, and the like.

In one embodiment, the generation component 215 is further configured tocreate suggestions from the results of the determination component 210and the QA application 122. For example, the generation component 215may format text output or format the suggestions in, e.g., an XML filefor presentation by a web browser or productivity application.

FIG. 3 further illustrates the odor diffusing device 115 describedrelative to FIG. 1, according to one embodiment. As shown, the odordiffusing device 115 includes a processor 305, a network interface 310,sensor/diffusers 315, a memory 320, a storage 330, and one or more odorcartridge ports 335, each interconnected via a bus 317.

The processor 305 retrieves and executes programming instructions storedin the memory 320 as well as stores and retrieves application dataresiding in the storage 330. The bus 317 is used to transmit programminginstructions and application data between processor 305, networkinterface 310, storage 330, memory 320, the sensor/diffusers 315, andthe odor cartridges 335. Note, the processor 305 is included to berepresentative of a single CPU, multiple CPUs, a single CPU havingmultiple processing cores, and the like. Memory 320 is generallyincluded to be representative of a random access memory. Storage 330 maybe a disk drive storage device. Although shown as a single unit, storage330 may be a combination of fixed and/or removable storage devices, suchas fixed disc drives, removable memory cards, or optical storage,network attached storage (NAS), or a storage area-network (SAN). In oneembodiment, the odor cartridge ports 335 house odor cartridges that thesensor/diffusers 315 may diffuse.

Illustratively, memory 320 includes the controller application 117. Andstorage 330 includes an odor-map 332. The controller application 117manages the sensor/diffusers 315, e.g., causing the diffusers to emit amixture of the odor cartridges from the odor cartridge ports 335. Inaddition, the controller application 117 may receive communications fromthe signature management application 107, such as odor combinationmixtures to via the sensor/diffusers 315.

FIG. 4 further illustrates the question answering (QA) server 120described relative to FIG. 1, according to one embodiment. The QA server120 generally includes a processor 404 connected via a bus to a memory406, a network interface device 418, a storage 408, an input device 422,and an output device 424. The QA server 120 is generally under thecontrol of an operating system. Generally, any operating systemsupporting the functions disclosed herein may be used. The processor 404is included to be representative of a single CPU, multiple CPUs, asingle CPU having multiple processing cores, and the like. Similarly,the memory 406 may be a random access memory. While the memory 406 isshown as a single identity, it should be understood that the memory 406may comprise a plurality of modules, and that the memory 406 may existat multiple levels, from high speed registers and caches to lower speedbut larger DRAM chips. The network interface device 418 may be any typeof network communications device allowing the QA server 120 tocommunicate with other computers via the network 135.

The storage 408 may be a persistent storage device. Although the storage408 is shown as a single unit, the storage 408 may be a combination offixed and/or removable storage devices, such as fixed disc drives, solidstate drives, removable memory cards, optical storage and networkstorage systems.

As shown, the memory 406 contains the QA application 122, which is anapplication generally configured to operate a deep question answering(QA) system. One example of a deep QA system is Chef Watson, by the IBMCorporation of Armonk, N.Y. In particular, a user may submit a case(also referred to as a query) to the QA application 122, which will thenprovide an answer to the case based on an analysis of a corpus ofinformation. In the present context, a case may correspond to a queryincluding a recipe, flavor signature delta measures, and ingredientsidentified as missing in an actual prepared dish. The QA application 122may execute a pipeline to generate a response to the case, which isreturned to the user. In the present context, the answer may correspondto a suggestion as to an amount of the identified ingredient to add in asubsequent preparation of the recipe (or at a next stage of preparationto account for the flavor signature delta). The QA application 122 mayfurther be configured to classify questions, identify features highlyrelevant to generating a correct response to the questions, and storethe resulting relationships for later use.

As shown, storage 408 contains the ontology 410, corpus 414, featurestore 415, ML models 416, and evidence classification 417. The ontology410 provides a structural framework for organizing information. Anontology formally represents knowledge as a set of concepts within adomain, and the relationships between those concepts. The corpus 414 isa body of information used by the QA application 122 to generate answersto cases. For example, the corpus 414 may contain dictionary definitionsand recipes obtained from various sources (e.g., recipe websites,cookbooks, recipe profiles 226, etc.). Feature store 415 stores amapping between question context and features. If the features are notpresent in candidate answers for the question, processing of thosecandidate answers by the QA application 122 may be skipped to improveperformance and efficiency. ML models 416 are models created by the QAapplication 122 during the training phase, which are used during aruntime pipeline to score and rank candidate answers to cases based onfeatures previously generated for each answer. Evidence classification417 stores relationships between evidence from the corpus 414, thequestion context, and the predictive features.

The input device 422 may provide a keyboard and/or a mouse, etc. Theoutput device 424 may be any conventional display screen. Although shownseparately from the input device 422, the output device 424 and inputdevice 422 may be combined. For example, a display screen with anintegrated touch-screen may be used.

FIG. 5 illustrates a method 500 for determining a flavor signature deltafor a given dish, according to one embodiment. As shown, the method 500begins at step 505, where the retrieval component 205 obtains a flavorsignature for a canonical dish (i.e., a dish prepared according to arecipe, such as a recipe associated with a recipe profile 226). Thecanonical flavor signature may be previously stored in a data store ofthe computing system 105. Further, the retrieval component 205 may alsoobtain odor compound measurements from the odor sensing device 110 inreal-time from a sample of the dish. The retrieval component 205 maythen format the measurements into the flavor signature for the dish. Forexample, to do so, the retrieval component 205 may map each of themeasurements to a particular index of a flavor signature representing acorresponding odor compound.

As stated, the dish may be prepared for a given diner (e.g., at arestaurant). At step 510, the retrieval component 205 obtains dietaryconstraints, flavor biases, and flavor memory data associated with thediner. For instance, the retrieval component 205 may obtain identifyinginformation of the diner (e.g., a name, phone number, otheridentification number) and use the identifying information to retrievean associated diner profile 225, which stores the dietary constraint andflavor bias and memory information.

At step 515, the retrieval component 205 obtains a flavor signature fromthe actual dish prepared according to the recipe. To do so, theretrieval component 205 may obtain measurements from the odor sensingdevice 110 in real-time from a sample of the actual dish. The retrievalcomponent 205 may then format the measurements into the flavorsignature.

At step 520, the determination component 210 generates a flavorsignature delta from the flavor signature of the canonical dish and theflavor signature of the actual dish. For example, to do so, thedetermination component 210 may calculate a difference between theunderlying sparse vectors of the flavor signatures. As stated, theflavor signature delta represents odor compounds present in thecanonical dish but absent (or relatively weak) in the actual dish. Insome cases, odor compounds may be present in the actual dish that areabsent in the canonical dish. In such a case, the resulting flavorsignature delta may have negative values in corresponding indices. Inone embodiment, the determination component 210 may change such valuesto zero.

At step 525, the determination component 210 optionally adjusts theflavor signature delta based on the dietary constraints, flavor biases,and flavor memory data associated with the diner profile 225. Forexample, assume that, for a given barbecue dish, the diner has flavormemories of the dish having a smoky and sweet odor, where those odorsare not as pronounced in the actual dish (as indicated by the flavorsignature delta). In such a case, the determination component 210 mayincrease the values representing the corresponding odor compounds by aspecified measure.

FIG. 6 illustrates a method 600 for determining an odor mixture todiffuse based on a flavor signature delta generated for a given dish,according to one embodiment. As shown, method 600 begins at step 605,where the determination component 210 obtains a flavor signature deltabetween a canonical dish and an actual dish. At step 610, the generationcomponent 215 identifies, from the flavor signature delta one or moreodors to diffuse. For example, to do so, the generation component 215identifies mappings of odor compounds specified in the flavor signaturedelta to specific odor compounds. At step 615, the generation component215 determines mappings from the identified odor compounds in the flavorsignature delta to odors that can be emitted from the odor diffusingdevice 115. The generation component 215 may do so by evaluating theodor-odor map 227 which maps one or more odor compounds to a particularcombination of odor cartridges that can represent the compounds. Oncedetermined, the generation component 620 may create a package includingthe identified odor compounds to diffuse.

At step 620, the communication component 220 sends a request to the odordiffusing device to generate identified odors. To do so, thecommunication component 220 may send the package to the odor diffusingdevice 115 to be diffused. The communication component 220 may alsodirect the controller application 117 to emit the odor compounds oncereceived. At step 625, the odor diffusing device, in turn, emits theidentified odor compounds.

FIG. 7 illustrates a method 700 for providing suggestions for preparinga given dish based on a flavor signature delta generated for the dish,according to one embodiment. As shown, method 700 begins at step 705,where the determination component 705 determines, from an obtainedflavor signature delta between a canonical and an actual dish, valuesidentifying missing components of the canonical dish. Such values aregenerally positive values in one or more indices of the flavor signaturedelta, which indicate that an odor compound was present in the canonicaldish but absent or comparatively weak (e.g., using a specifiedthreshold) in the actual dish.

At step 710, the determination component 210 identifies one or moremappings of flavor signature delta values to an ingredient or cookingtechnique to compensate for the missing components. As stated, thedetermination component 210 may evaluate the values and underlyingindices relative to the odor-ingredient map 228 to identify suchmappings. At step 715, the determination component 210 determines one ormore combinations of the identified ingredients or techniques for agiven suggestion. To do so, the determination component 210 may generatea query including the identified missing components and recipe. Thecommunication component 220 may then send the query to the QAapplication 122, which, in turn, returns the combinations suitable for asubsequent preparation of the recipe (or for a later stage ofpreparation for the recipe).

At step 720, the generation component 215 creates one or moresuggestions, each suggestion including one of the combinations. Thesuggestions may be in a text format and stored in a data store. At step725, the communication component 220 presents the suggestions to theuser via a user interface provided by the signature managementapplication 107. The user may view the suggestions and adjust a cookingmethod based on the provided suggestions.

FIG. 8 illustrates an example computing system 800 configured togenerate a flavor signature delta for determining an odor mixture todiffuse and for providing suggestions for preparing the dish, accordingto one embodiment. As shown, the computing system 800 includes, withoutlimitation, a central processing unit (CPU) 805, a network interface815, a memory 820, and storage 830, each connected to a bus 817. Thecomputing system 800 may also include an I/O device interface 810connecting I/O devices 812 (e.g., keyboard, display, mouse devices,etc.) to the computing system 800. Further, in context of the presentdisclosure, the computing elements shown in the computing system 800 maycorrespond to a physical computing system (e.g., a system in anenterprise network) or a virtual computing instance.

CPU 805 retrieves and executes programming instructions stored in memory820 as well as stores and retrieves application data residing in thestorage 830. The bus 817 is used to transmit programming instructionsand application data between CPU 805, I/O devices interface 810, storage830, network interface 815, and memory 820. Note, CPU 805 is included tobe representative of a single CPU, multiple CPUs, a single CPU havingmultiple processing cores, and the like. Memory 820 is generallyincluded to be representative of a random access memory. Storage 830 maybe a disk drive storage device. Although shown as a single unit, storage830 may be a combination of fixed and/or removable storage devices, suchas fixed disc drives, removable memory cards, or optical storage,network attached storage (NAS), or a storage area-network (SAN).

Illustratively, memory 820 includes a signature management application822. And storage 830 includes one or more diner profiles 832, one ormore recipe profiles 834, an odor-odor-map 836, and an odor-ingredientmap 838. In one embodiment, the signature management application 822formats inputs provided by an odor sensing device (e.g., a devicecapable of performing GC-MS techniques) into a flavor signatureproviding measurements of odor compounds observed in a sample of a dish.Further, the signature management application 822 may associate a flavorsignature with a given recipe profile 834.

In addition, the signature management application 822 may generate aflavor signature delta between flavor signatures between a canonicaldish and an actual dish prepared according to one of the recipe profiles834. As stated, the flavor signature delta represents a difference inodor compounds between the canonical and actual dishes. In particular,the flavor signature delta indicates a measure of odor compounds in thecanonical dish over the actual dish, which represents odor compoundsthat are present in the canonical dish but absent (or relatively weak)in the actual dish.

In one embodiment, the signature management application 822 may identifya combination of odor compounds to emit from an odor diffusing device,based on the flavor signature delta generated for a canonical dish andan actual dish prepared according to a recipe. The signature managementapplication 822 may do so by evaluating mappings (e.g., in the odor-odormap 836) between an odor compound identified in the flavor signature toodor compounds that can be emitted from cartridges of the odor diffusingdevice. The signature management application 822 may then generate anodor package readable by the odor diffusing device and a directive toemit the specified odor compounds.

In one embodiment, the signature management application 822 may generatesuggestions for a user on a subsequent preparation of a dish accordingto a recipe (or in a subsequent stage of preparation), based on theflavor signature delta between the canonical dish and the actual dish.To do so, the signature management application 822 identifies mappings(e.g., using the odor-ingredient map 838) from a given odor compound(including the measurement specified in the corresponding index of theflavor signature delta) to a given ingredient or cooking technique thatwould strengthen the measure of the odor compound in the actual dish.The signature management application 107 may rank and output thesuggestions based on relevance, popularity, and the like.

The descriptions of the various embodiments of the present disclosurehave been presented for purposes of illustration, but are not intendedto be exhaustive or limited to the embodiments disclosed. Manymodifications and variations will be apparent to those of ordinary skillin the art without departing from the scope and spirit of the describedembodiments. The terminology used herein was chosen to best explain theprinciples of the embodiments, the practical application or technicalimprovement over technologies found in the marketplace, or to enableothers of ordinary skill in the art to understand the embodimentsdisclosed herein.

In the following, reference is made to embodiments presented in thisdisclosure. However, the scope of the present disclosure is not limitedto specific described embodiments. Instead, any combination of thefollowing features and elements, whether related to differentembodiments or not, is contemplated to implement and practicecontemplated embodiments. Furthermore, although embodiments disclosedherein may achieve advantages over other possible solutions or over theprior art, whether or not a particular advantage is achieved by a givenembodiment is not limiting of the scope of the present disclosure. Thus,the following aspects, features, embodiments and advantages are merelyillustrative and are not considered elements or limitations of theappended claims except where explicitly recited in a claim(s). Likewise,reference to “the invention” shall not be construed as a generalizationof any inventive subject matter disclosed herein and shall not beconsidered to be an element or limitation of the appended claims exceptwhere explicitly recited in a claim(s).

Aspects of the present disclosure may take the form of an entirelyhardware embodiment, an entirely software embodiment (includingfirmware, resident software, microcode, etc.) or an embodiment combiningsoftware and hardware aspects that may all generally be referred toherein as a “circuit,” “module” or “system.”

Embodiments presented herein may comprise a system, a method, and/or acomputer program product. The computer program product may include acomputer readable storage medium (or media) having computer readableprogram instructions thereon for causing a processor to carry outaspects of the present disclosure.

The computer readable storage medium can be a tangible device that canretain and store instructions for use by an instruction executiondevice. The computer readable storage medium may be, for example, but isnot limited to, an electronic storage device, a magnetic storage device,an optical storage device, an electromagnetic storage device, asemiconductor storage device, or any suitable combination of theforegoing. A non-exhaustive list of more specific examples of thecomputer readable storage medium includes the following: a portablecomputer diskette, a hard disk, a random access memory (RAM), aread-only memory (ROM), an erasable programmable read-only memory (EPROMor Flash memory), a static random access memory (SRAM), a portablecompact disc read-only memory (CD-ROM), a digital versatile disk (DVD),a memory stick, a floppy disk, a mechanically encoded device such aspunch-cards or raised structures in a groove having instructionsrecorded thereon, and any suitable combination of the foregoing. Acomputer readable storage medium, as used herein, is not to be construedas being transitory signals per se, such as radio waves or other freelypropagating electromagnetic waves, electromagnetic waves propagatingthrough a waveguide or other transmission media (e.g., light pulsespassing through a fiber-optic cable), or electrical signals transmittedthrough a wire.

Computer readable program instructions described herein can bedownloaded to respective computing/processing devices from a computerreadable storage medium or to an external computer or external storagedevice via a network, for example, the Internet, a local area network, awide area network and/or a wireless network. The network may comprisecopper transmission cables, optical transmission fibers, wirelesstransmission, routers, firewalls, switches, gateway computers and/oredge servers. A network adapter card or network interface in eachcomputing/processing device receives computer readable programinstructions from the network and forwards the computer readable programinstructions for storage in a computer readable storage medium withinthe respective computing/processing device.

Computer readable program instructions for carrying out operations ofthe present disclosure may be assembler instructions,instruction-set-architecture (ISA) instructions, machine instructions,machine dependent instructions, microcode, firmware instructions,state-setting data, or either source code or object code written in anycombination of one or more programming languages, including an objectoriented programming language such as Smalltalk, C++ or the like, andconventional procedural programming languages, such as the “C”programming language or similar programming languages. The computerreadable program instructions may execute entirely on the user'scomputer, partly on the user's computer, as a stand-alone softwarepackage, partly on the user's computer and partly on a remote computeror entirely on the remote computer or server. In the latter scenario,the remote computer may be connected to the user's computer through anytype of network, including a local area network (LAN) or a wide areanetwork (WAN), or the connection may be made to an external computer(for example, through the Internet using an Internet Service Provider).In some embodiments, electronic circuitry including, for example,programmable logic circuitry, field-programmable gate arrays (FPGA), orprogrammable logic arrays (PLA) may execute the computer readableprogram instructions by utilizing state information of the computerreadable program instructions to personalize the electronic circuitry,in order to perform aspects of the present disclosure.

Aspects of the present disclosure are described herein with reference toflowchart illustrations and/or block diagrams of methods, apparatus(systems), and computer program products according to embodiments of thepresent disclosure. It will be understood that each block of theflowchart illustrations and/or block diagrams, and combinations ofblocks in the flowchart illustrations and/or block diagrams, can beimplemented by computer readable program instructions.

These computer readable program instructions may be provided to aprocessor of a general purpose computer, special purpose computer, orother programmable data processing apparatus to produce a machine, suchthat the instructions, which execute via the processor of the computeror other programmable data processing apparatus, create means forimplementing the functions/acts specified in the flowchart and/or blockdiagram block or blocks. These computer readable program instructionsmay also be stored in a computer readable storage medium that can directa computer, a programmable data processing apparatus, and/or otherdevices to function in a particular manner, such that the computerreadable storage medium having instructions stored therein comprises anarticle of manufacture including instructions which implement aspects ofthe function/act specified in the flowchart and/or block diagram blockor blocks.

The computer readable program instructions may also be loaded onto acomputer, other programmable data processing apparatus, or other deviceto cause a series of operational steps to be performed on the computer,other programmable apparatus or other device to produce a computerimplemented process, such that the instructions which execute on thecomputer, other programmable apparatus, or other device implement thefunctions/acts specified in the flowchart and/or block diagram block orblocks.

The flowchart and block diagrams in the Figures illustrate thearchitecture, functionality, and operation of possible implementationsof systems, methods, and computer program products according to variousembodiments presented herein. In this regard, each block in theflowchart or block diagrams may represent a module, segment, or portionof instructions, which comprises one or more executable instructions forimplementing the specified logical function(s). In some alternativeimplementations, the functions noted in the block may occur out of theorder noted in the figures. For example, two blocks shown in successionmay, in fact, be executed substantially concurrently, or the blocks maysometimes be executed in the reverse order, depending upon thefunctionality involved. It will also be noted that each block of theblock diagrams and/or flowchart illustration, and combinations of blocksin the block diagrams and/or flowchart illustration, can be implementedby special purpose hardware-based systems that perform the specifiedfunctions or acts or carry out combinations of special purpose hardwareand computer instructions.

Embodiments of the present disclosure may be provided to end usersthrough a cloud computing infrastructure. Cloud computing generallyrefers to the provision of scalable computing resources as a serviceover a network. More formally, cloud computing may be defined as acomputing capability that provides an abstraction between the computingresource and its underlying technical architecture (e.g., servers,storage, networks), enabling convenient, on-demand network access to ashared pool of configurable computing resources that can be rapidlyprovisioned and released with minimal management effort or serviceprovider interaction. Thus, cloud computing allows a user to accessvirtual computing resources (e.g., storage, data, applications, and evencomplete virtualized computing systems) in “the cloud,” without regardfor the underlying physical systems (or locations of those systems) usedto provide the computing resources.

Typically, cloud computing resources are provided to a user on apay-per-use basis, where users are charged only for the computingresources actually used (e.g. an amount of storage space consumed by auser or a number of virtualized systems instantiated by the user). Auser can access any of the resources that reside in the cloud at anytime, and from anywhere across the Internet. In context of the presentdisclosure, a user may access applications (e.g., the signaturemanagement application) or related data available in the cloud. Forexample, the signature management application could execute on acomputing system in the cloud and evaluate a flavor signature deltabetween flavor signatures of a canonical dish and an actual dish. Insuch a case, the signature management application could generate andstore the flavor signature delta and store at a storage location in thecloud. Doing so allows a user to access this information from anycomputing system attached to a network connected to the cloud (e.g., theInternet).

While the foregoing is directed to embodiments of the presentdisclosure, other and further embodiments may be devised withoutdeparting from the basic scope thereof, and the scope thereof isdetermined by the claims that follow.

What is claimed is:
 1. A method comprising: obtaining a first flavorsignature for a first food sample, wherein the first flavor signatureincludes a vector indicating a respective measure for each respectiveolfactory compound of a plurality of olfactory compounds that arepresent in the first food sample; obtaining a second flavor signaturefor a second food sample, wherein the second flavor signature provides avector indicating a respective measure for each respective olfactorycompound of the plurality of olfactory compounds that are present in thesecond food sample; generating, by operation of one or more computerprocessors, a flavor signature delta from the first and second flavorsignatures, wherein the flavor signature delta indicates, for eachrespective olfactory compound of the plurality of olfactory compounds, arespective difference between the respective measure of the respectiveolfactory compound in the first food sample and the respective measureof the respective olfactory compound in the second food sample;identifying, in the flavor signature delta, one or more negative values,wherein each of the one or more negative values indicates an olfactorycompound that is present in the second food sample and absent from thefirst food sample; modifying the flavor signature delta by changing eachof the one or more negative values to zero; identifying a mixture ofolfactory compounds based on the flavor signature delta; and causing anaroma diffusing device to emit the identified mixture of olfactorycompounds to complement the second food sample.
 2. The method of claim1, further comprising: identifying a user who will receive the secondfood sample; determining a flavor memory of the user, wherein the flavormemory indicates an expected aroma for the second food sample; andmodifying the flavor signature delta based on the flavor memory.
 3. Themethod of claim 1, wherein identifying the mixture of olfactorycompounds in the flavor signature delta comprises: obtaining, for one ormore of the differences in the flavor signature delta, a mapping to anolfactory compound available in the aroma diffusing device.
 4. Themethod of claim 1, wherein causing the aroma diffusing device to diffusethe identified mixture of olfactory compounds comprises: generating apackage specifying the identified mixture of olfactory compounds;sending the package to the aroma diffusing device; and sending a commandto the aroma diffusing device to diffuse the package.
 5. The method ofclaim 1, wherein the first food sample represents a canonical version ofa dish prepared according to a recipe and wherein the second food samplerepresents a version of the dish prepared subsequent to the first foodsample.
 6. The method of claim 1, wherein the first flavor signature,second flavor signature, and flavor signature delta are sparse vectors.7. The method of claim 1, wherein the at least the second flavorsignature is captured at one or more stages of preparation of the secondfood sample.
 8. A computer program product, comprising: acomputer-readable storage medium storing instructions, which, whenexecuted by a processor, performs an operation, comprising: obtaining afirst flavor signature for a first food sample, wherein the first flavorsignature includes a vector indicating a respective measure for eachrespective olfactory compound of a plurality of olfactory compounds thatare present in the first food sample; obtaining a second flavorsignature for a second food sample, wherein the first and second flavorsignature provides a vector indicating a respective measure for eachrespective olfactory compound of the plurality of olfactory compoundsthat are present in the second food sample; generating a flavorsignature delta from the first and second flavor signatures, wherein theflavor signature delta indicates, for each respective olfactory compoundof the plurality of olfactory compounds, a respective difference betweenthe respective measure of the respective olfactory compound in the firstfood sample and the respective measure of the respective olfactorycompound in the second food sample; identifying, in the flavor signaturedelta, one or more negative values, wherein each of the one or morenegative values indicates an olfactory compound that is present in thesecond food sample and absent from the first food sample; modifying theflavor signature delta by changing each of the one or more negativevalues to zero; identifying a mixture of olfactory compounds based onthe flavor signature delta; and causing an aroma diffusing device toemit the identified mixture of olfactory compounds to complement thesecond food sample.
 9. The computer program product of claim 8, whereinthe operation further comprises: identifying a user who will receive thesecond food sample; determining a flavor memory of the user, wherein theflavor memory indicates an expected aroma for the second food sample;and modifying the flavor signature delta based on the flavor memory. 10.The computer program product of claim 8, wherein identifying the mixtureof olfactory compounds in the flavor signature delta comprises:obtaining, for one or more of the differences in the flavor signaturedelta, a mapping to an olfactory compound available in the aromadiffusing device.
 11. The computer program product of claim 8, whereincausing the aroma diffusing device to diffuse the identified mixture ofolfactory compounds comprises: generating a package specifying theidentified mixture of olfactory compounds; sending the package to thearoma diffusing device; and sending a command to the aroma diffusingdevice to diffuse the package.
 12. The computer program product of claim8, wherein the first food sample represents a canonical version of adish prepared according to a recipe and wherein the second food samplerepresents a version of the dish prepared subsequent to the first foodsample.
 13. The computer program product of claim 8, wherein the firstflavor signature, second flavor signature, and flavor signature deltaare sparse vectors.
 14. The computer program product of claim 8, whereinthe at least the second flavor signature is captured at one or morestages of preparation of the second food sample.
 15. A system,comprising: a processor; and a memory storing program code, which, whenexecuted on the processor, performs an operation, comprising: obtaininga first flavor signature for a first food sample, wherein the firstflavor signature includes a vector indicating a respective measure foreach respective olfactory compound of a plurality of olfactory compoundsthat are present in the first food sample; obtaining a second flavorsignature for a second food sample, wherein the second flavor signatureprovides a vector indicating a respective measure for each respectiveolfactory compound of a plurality of olfactory compounds that arepresent in the second food sample; generating a flavor signature deltafrom the first and second flavor signatures, wherein the flavorsignature delta indicates, for each respective olfactory compound of theplurality of olfactory compounds, a respective difference between therespective measure of the respective olfactory compound in the firstfood sample and the respective measure of the respective olfactorycompound in the second food sample; identifying, in the flavor signaturedelta, one or more negative values, wherein each of the one or morenegative values indicates an olfactory compound that is present in thesecond food sample and absent from the first food sample; modifying theflavor signature delta by changing each of the one or more negativevalues to zero; identifying a mixture of olfactory compounds based onthe flavor signature delta; and causing an aroma diffusing device toemit the identified mixture of olfactory compounds to complement thesecond food sample.
 16. The system of claim 15, wherein the operationfurther comprises: identifying a user who will receive the second foodsample; determining a flavor memory of the user, wherein the flavormemory indicates an expected aroma for the second food sample; andmodifying the flavor signature delta based on the flavor memory.
 17. Thesystem of claim 15, wherein identifying the mixture of olfactorycompounds in the flavor signature delta comprises: obtaining, for one ormore of the differences in the flavor signature delta, a mapping to anolfactory compound available in the aroma diffusing device.
 18. Thesystem of claim 15, wherein causing the aroma diffusing device todiffuse the identified mixture of olfactory compounds comprises:generating a package specifying the identified mixture of olfactorycompounds; sending the package to the aroma diffusing device; andsending a command to the aroma diffusing device to diffuse the package.19. The system of claim 15, wherein the first flavor signature, secondflavor signature, and flavor signature delta are sparse vectors.
 20. Thesystem of claim 15, wherein the at least the second flavor signature iscaptured at one or more stages of preparation of the second food sample.